Pairing with Pinot Noir, Mendocino

Summer is a time when the Mendocino Pinot Noir is released and the corks fly... off the bottle that is. We can't wait to combine this supple Pinot Noir with pork. The flavors of the wine rise to the occasion of a summer dinner served on the patio under candlelight. The secret to this dish is to soak the pork in brine for a while prior to cooking. This will seal in juices and keep the lean meat from drying out.

For the brine:
• 3 cups of water
• 2 lbs. of pork tenderloin, split in to 4 pieces
• 2 tbsp. sea salt

For the pork:
• 1 tbsp. semolina flour
• 1 tbsp. black pepper, freshly ground
• 2 tbsp. ground hazelnut dust
• 1 tbsp Dijon mustard

For the potatoes:
• 20 small new potatoes, cut in halves
• 2 tbsp Extra Virgin olive oil
• 1 sprig rosemary, de-stemmed and chopped
• salt and pepper to taste

About 4-6 hours prior to cooking the meal, soak the pork loin in a rectangular lidded container with the water and salt. Before adding the pork make sure to stir thoroughly until the salt is dissolved.

Preheat oven to 375 degrees. Toss the potatoes in olive oil and rosemary, salt and pepper and place on roasting pan or sheet pan. Begin to cook the potatoes for about 30 minutes. Towel dry the meat and coat with mustard, then roll the loin in the mixture of four, pepper and nuts. put the pork in the oven in another roasting pan and cook until the internal temperature tests about 135 degrees with a meat thermometer, approximately 20 minutes, while the potatoes continue to cook. Pull the pork out and let it rest prior to slicing. The pork should be moist and tender, pink on the inside

Serves 4.